Rainbow Veggie Skewers
Ingredients
Vinaigrette Ingredients
-
¼
cup
olive oil
-
2
tablespoons
white balsamic vinegar
-
2
cloves
garlic, minced
-
½
teaspoon
salt
-
¼
teaspoon
freshly-ground black pepper
Vegetable Ingredients
-
16
cherry or grape tomatoes
-
1
red bell pepper, cored and cut into 1-inch squares
-
1
orange bell pepper, cored and cut into 1-inch squares
-
1
yellow squash, halved and cut into ½-inch thick slices
-
1
yellow bell pepper, cored and cut into 1-inch squares
-
1
zucchini, halved and cut into ½-inch thick slices
-
1
green bell pepper, cored and cut into 1-inch squares
-
1
large
red onion, peeled and quartered then cut into bite-sized pieces
-
8
purple potatoes, halved
Instructions
- Whisk together all vinaigrette ingredients until blended.
- Boil halved purple potatoes for 10 minutes until fork tender, then drain.
- Combine purple potatoes and remaining vegetables in a bowl, toss with vinaigrette, cover, and refrigerate for at least 10 minutes.
- Soak wooden skewers in water if using.
- Preheat grill to medium heat.
- Thread vegetables onto skewers in rainbow order, sprinkle with additional salt and pepper if desired.
- Grill skewers for 5-7 minutes per side until cooked through.
- Remove from grill and serve immediately.
Nutrition Facts (estimated)
Servings
About 16 skewers
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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